This corn and chickpea salad is the ultimate summer recipe. This healthy garbanzo bean salad packed with cucumber, tomato and peppers, and tossed in a fresh cilantro lime dressing for a light, yet satisfying meal, or side dish.
For the chickpea salad:
- 2 1/2 cups corn kernels
- 2 15- ounce cans garbanzo beans (drained and rinsed)
- 3 cups quartered grape tomatoes ((about 1 pound))
- 1 green bell pepper (diced)
- 1/2 red onion (finely diced (about 1/4 cup))
- 1 English cucumber (chopped)
For the cilantro lime dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice (4 tablespoons)
- 1 clove garlic (minced)
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
Make your dressing. In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients. Store in an airtight container until ready to use.
Mix your salad. Combine your salad ingredients in a large mixing bowl. Pour the dressing over the salad ingredients and stir until everything is mixed well.
Chill the salad. Refrigerate until serving or at least for a half an hour to let the flavors blend and adjust seasoning with salt & pepper, to taste, before serving.
Calories: 127kcal Carbohydrates: 14g Protein: 3g Fat: 7g Sodium: 379mg Fiber: 3g Sugar: 3g Vitamin C: 16mg